Holiday Eggnog (dairy free)

Of course, she always made this eggnog with a more than ample addition of spirits, sometimes dark rum, but usually whiskey, or a combination of both

Filled Holiday Mincemeat Cookies

Mom’s recipe started in October when we stripped the garden of its green tomatoes and made our own micemeat. I still make this (now and then) when I want the house to smell like my childhood home.

Snow Day Ginger Spice Cookies

My cookie-baking ritual begins with brewing my little pot of stove-top espresso. I’ll use just a little for my ginger cookie recipe, and the rest is my own little treat. I need a treat too because my confession is that unless I am making them with a kid, I really don’t like baking cookies.

Sylvia’s Sour Cream Coconut Coffee Cake

There is good news and bad news. The good news is that the cake is absolutely delicious! The crumb was tender and smooth, the cake moist and flavorful. The bad news, for me at least, is that it tastes nothing like mother’s!

A New Season, a New CSA: Winter Salad

Sunset is now at 4:16 p.m. and our days are short. While my grass may still be green, the only thing surviving in my garden is parsley and Swiss chard in the cold frame, and some scraggly thyme, sage, and peppermint in the herb bed. Our local farmers to the rescue!

Lentil and Mushroom Balls

They are hearty and delicious, perfect for supper by the fire. And this recipe makes enough to tuck some in the freezer for another day. I’ve made a million meat-free meatballs, and usually I’m disappointed. Often they get mushy. Sometimes the flavor is way off, and other times they are just hard little balls sitting…

Salmon with Three Tomatoes

In the time it will take a pot of rice to cook, this dish is done and waiting. Although quick, it is so delicious and beautiful, it will be welcome on any table for company.

Cranberry Orange Nut Bread

When I start cooking with oranges, that signals the holidays to me. Cranberry orange nut bread combines sweet, savory, and tangy, and rounds out the bread basket!  This is my favorite cranberry bread recipe. It is bursting with cranberries and the flavor combined with the orange is a celebration of the holidays. It is also…

Carrot Salad with Caper and Herb Dressing

This is not quite your mother’s carrot salad! Every holiday, mom made a little side salad of carrots. Sometimes, all it included was carrots, mayonnaise, a bit of sugar, salt, and pepper. Often, she would add dried cranberries or raisins, and sometimes cabbage as well. A change here and there I’ve changed her salad many…

Mushroom Croquettes with Saffron Lemon Sauce

We need to please a wide range of dietary needs in our family and friends circle, so I thought a special redux of the traditional croquettes recipe was in order. I swapped out lightly cooked shiitake mushrooms for the cooked turkey in this recipe, and bumped up some of the seasoning.

Sourdough Whole Wheat Sesame Crackers

These crackers make use of sourdough discard, with sesame flavor coming from three sources! Homemade crackers are remarkably simple to make, delicious, and can be modified in many ways to create flavor combinations you’ll love.  On Saturday, I try to remember to feed “Ginny Junior,” my sourdough starter of 11 years. I often forget in…

Vermont Cheddar and Rosemary Scones

Tender, moist, and packed with flavor, these cheddar and rosemary scones are a perfect little afternoon snack or brunch favorite. Do you need a little pick-me-up in the middle of the afternoon? A cup of tea, or perhaps an iced coffee, along with a nibble of something sweet or savory, and you’re set to go…

Butternut Squash and Purple Cabbage Stir-Fry

Two of the prettiest Autumn vegetables taste and look great together!             This is definitely the season for both squash and cabbage, and the combination of beautiful orange butternut squash and vibrant purple cabbage are a match made in heaven.  Weekly routine             We have a stir-fry at least once a week at our house, often twice!…

Nantucket Cranberry Pie

Tart and tangy, sweet and satisfying. This pie is easy to make, and can easily move from everyday to holiday dinner dessert. We love our cranberries in New England. Their pop of tartness and vibrant red color move from sweet to savory with ease. What would the Thanksgiving table be without cranberry sauce or relish?…

Artichoke Bottoms with Scallops and Mushrooms

Artichoke bottoms are perfect little vessels to hold countless fillings. One of my favorite culinary gifts from my late Mother-in-Law Pat, was the discovery of canned artichoke bottoms. Pat was not just a great cook, but a chef in her two high-end restaurants in the Manchester and Londonderry Vermont area, the heart of ski country….

Toasted Jack O’ Lantern Seeds

Pumpkin seeds! We have a ton when we carve a Jack O’ Lantern. Don’t throw them away, we can turn them into a delicious snack!             You don’t want to waste those delicious and nutritious seeds! It’s so much fun to take those guts, separate the seeds, and make a little treat for after Halloween. But…

Moroccan Spiced Vegetable and Wild Rice Soup

What’s more warming at this time of year than a big pot of flavorful soup? The weather definitely turned this week from last week’s balmy 70 degrees to snow predicted for tomorrow! That’s New England! There’s nothing I like better than to make a big pot of soup and let it gently simmer to perfection…

Spaghetti Squash with Fennel, Chard, and Potatoes

Fall vegetables combine to add flavor and texture to the lovely little winter squash that disguises itself as pasta. It’s a funny vegetable. A squash that thinks it’s pasta, offering up spaghetti-like strands when scraped with a fork, or, a plastic pumpkin scraper. As winter squashes go, this one has a mild flavor, almost bland…

Silly Dilly Piccalilli

Green tomatoes carry the promise of ripened fruit if one is patient, but with a lot of them to use up, a few traditional recipes are called into action. Piccalilli is a sweet relish we make in the fall when frosts force us to strip the tomato plants and there are lots of green fruits…

Yankee Skillet Cornbread

This is a job for your grandmother’s cast-iron frying pan! Talk to a southern cook about cornbread, and a New Englander like me may well end up in a verbal disagreement over two aspects: the addition of flour and the addition of sugar. The southern cook will probably tell you that neither has a place…

Vermont Cranberry Shell Beans with Shiitake Mushrooms

This is the time of year when you’ll find fresh shelling beans at the farm stands. A quicker cook than dried beans, makes comfort food fast! New Englanders love their beans! Baked beans were the traditional Saturday night supper for decades, still are in many households, and most cooks had their own special recipe. I…

Fall Farm Market Finds

So many wonderful vegetables! I tried three new (to me) winter squashes this season, two modern and one really ancient. You never know what you’ll find at the farmers market these days. Our farmers are stretching the limits of what one would expect to find in a cold northern climate. But we now have reliable…